Sweet Potato Cheese Pancake – Crispy Outside, Soft Inside Perfection

This innovative sweet potato pancake combines the natural sweetness of steamed sweet potatoes with eggs and a touch of cheese to create a golden, crispy-bottomed cake that’s more delicious than bread and easier to make than steamed buns. Perfect for breakfast or as a nutritious snack, this fermented batter creates an incredibly fluffy texture while dried fruits add natural sweetness and nutrition.

Ingredients

Main Ingredients:

• 1 large yellow-heart sweet potato (approximately 300g / 10.5 oz)
• 3 large eggs
• 50g (¼ cup) white sugar
• 100ml (⅓ cup + 1 tablespoon) whole milk
• 300g (2½ cups) all-purpose flour
• 4g (1 teaspoon) active dry yeast
• 1 teaspoon sugar (for yeast activation)

For the Fruit Mix:

• 20g (¾ oz) red dates, pitted and chopped
• 10g (⅓ oz) raisins
• 1 teaspoon salt (for cleaning)
• 1 teaspoon baking soda (for cleaning)

For Cooking and Topping:

• 2 tablespoons cooking oil
• 2 tablespoons tomato sauce
• 50g (½ cup) grated cheese
• 1 tablespoon black sesame seeds
• 2 tablespoons water

Instructions

Preparing the Sweet Potato Base

1. Wash and peel the sweet potato completely, removing both ends and all skin to prevent bitterness.
2. Cut the sweet potato into thin slices, approximately 3mm thick, for faster and more even steaming.
3. Place sliced sweet potato in a steaming plate with a small amount of water, cover, and steam on high heat for 15 minutes until easily pierced with chopsticks.
4. Remove from heat and let cool until no longer hot to the touch.

Making the Batter

5. Transfer the cooled sweet potato to a large bowl, add the 3 eggs, and mash together thoroughly.
6. Add 50g sugar and 100ml milk, then blend using a food processor or immersion blender until completely smooth and creamy. If no blender is available, mash with a fork or rolling pin until very fine.
7. Pour the smooth sweet potato mixture into a large mixing bowl and add 4g yeast with 1 teaspoon sugar to activate fermentation.
8. Gradually add the 300g flour in small portions while stirring with chopsticks to prevent lumps, creating a thick, grain-free batter with noticeable resistance when stirring.

Fermentation and Fruit Preparation

9. Cover the batter with plastic wrap and set aside to ferment until doubled in size, approximately 1-2 hours depending on temperature.
10. While fermenting, prepare the fruit mix by placing dates and raisins in a bowl with enough water to cover.
11. Add 1 teaspoon salt and 1 teaspoon baking soda, mixing thoroughly to coat all fruit pieces. This deep-cleaning method removes dirt from the wrinkled surfaces.
12. Let soak for 2 minutes until water turns black, then rinse thoroughly with clean water several times until water runs clear.
13. Pat dry and chop the dates into small pieces, removing any remaining pits. Roughly chop the raisins as well.

Assembling and Cooking

14. Once batter has doubled, stir vigorously with chopsticks to remove air bubbles and create a smooth consistency.
15. Fold in the prepared chopped dates and raisins, mixing until evenly distributed throughout the batter.
16. Brush an electric skillet or large non-stick pan with cooking oil on both bottom and lid to prevent sticking.
17. Pour all the batter into the pan and spread evenly with a spatula to form a large pancake shape. Keep heat OFF at this stage.
18. Cover and let sit for 2 minutes to allow the batter to set slightly before cooking.

Final Cooking and Finishing

19. After 2 minutes, turn heat to medium-low and cook until the bottom is golden brown and set, approximately 8-10 minutes.
20. Using a large plate, carefully flip the pancake. Turn off heat and brush the cooked surface evenly with tomato sauce.
21. Sprinkle grated cheese generously over the tomato sauce for better melting and flavor.
22. Add 2 tablespoons water around the edges of the pan to create steam, then cover and cook for 5 minutes until cheese melts completely.
23. Garnish with black sesame seeds for added flavor and visual appeal.
24. Transfer to a cutting board and cut into triangular or square pieces for serving.

Recipe Information

Prep Time: 30 minutes
Fermentation Time: 1-2 hours
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes
Servings: 6-8 pieces
Nutrition: Approximately 220 calories per serving, 8g protein, 35g carbohydrates, 6g fat

Why This Sweet Potato Pancake is Exceptional

This unique sweet potato pancake offers superior nutrition and taste compared to traditional bread or steamed buns while being much simpler to prepare. Sweet potatoes provide exceptional amounts of beta-carotene, vitamin A, potassium, and dietary fiber, making this a nutrient-dense alternative to refined flour products. The natural sweetness from the sweet potato reduces the need for added sugars, while the fermentation process with yeast creates beneficial compounds that aid digestion and improve nutrient absorption. The combination of eggs provides complete protein and essential amino acids, while the milk adds calcium and additional protein for a well-balanced meal. The cleaning method for dried fruits using baking soda ensures they’re thoroughly sanitized while maintaining their nutritional benefits, including natural sugars, fiber, and antioxidants. The cooking technique creates a unique texture with a crispy, golden exterior and soft, fluffy interior that’s more satisfying than regular pancakes. The addition of cheese provides calcium and creates an appealing presentation, while the fermented batter is easier to digest than regular flour-based products. This recipe transforms a simple sweet potato into a gourmet breakfast option that’s suitable for all ages and provides sustained energy throughout the morning.